1 hr 5 mins
This is a recipe I found in the Christmas Day in the Las Vegas Review Journal, from the recipes of Chef Bradley Ogden from Caesar's Palace. The pudding can be prepared the day before and reheated before serving. To serve top with eggnog ice cream or the ice cream of your choice.
My Private Note
Units: US | Metric
- 1Preheat oven to 325°F.
- 2Butter sides and bottom of 8 eight ounce ramekins or souffle dishes, approximately 2 inches high and 5 inches in diameter.
- 3To prepare custard, whisk together in a bowl the eggs, pumpkin, half-and-half, sugars, vanilla and spices.
- 4Pour through a strainer and set aside.
- 5Remove crust from bread cut into eight 3-inch squares 1/2 inch thick.
- 6Cut the remaining bread into 3/4-inch cubes (you'll need 4 cups of cubed bread).
- 7Place one of the 3-inch squares of bread in the bottom of each of the buttered ramekins.
- 8Top with 1/2 cup of the cubes of bread and then pour in six ounces of the the custard.
- 9Let sit for 30 minutes so the bread has a chance to absorb the custard, then top off with a little more custard.
- 10Place the ramekins in a shallow pan with water and bake in the oven for 40 to 45 minutes.
- 11Let the pudding cool at room temperature.
- 12Serve while still warm.
- 13To serve unmold the ramekins and place on a plate with the top side up.
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Nutritional Facts for Pumpkin Bread Pudding
Serving Size: 1 (229 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 374.4
- Calories from Fat 161
- Total Fat 17.9 g
- Saturated Fat 10.2 g
- Cholesterol 177.2 mg
- Sodium 87.9 mg
- Total Carbohydrate 45.6 g
- Dietary Fiber 0.5 g
- Sugars 39.6 g
- Protein 6.9 g
The following items or measurements are not included: